La Proximidad de los Productos Alimentarios: Turismo Gastronómico y Mercados de Abastos en la Costa Daurada (Cataluña, España).
Keywords:
autenticidad; desarrollo local; gastronomía; mercados; productos alimentarios.Abstract
Food tourism is a tourist typology where visitors and tourists explore the culture and nature of a place through its gastronomy and culinary heritage. Visits to food markets are among the different possibilities offered by culinary tourism practices. This article analyzes the attractiveness of local food markets from the study of the proximity of their products' offer. In order to achieve this, three different markets in Costa Daurada, sou- th-eastern Catalonia, are studied. A total of 54 interviews are carried out, including all the food selling points in the sites' markets. Thus, a total of 938 food products are collected. Data analysis shows that a third of the products have a local origin. From the study of the different types of foods it is possible to determine the potential offered by local markets as spaces to develop food tourism practices.
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References
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FUSTÉ FORNÉ, F. Alimentación y turismo: potencialidades de la elaboración de queso en España. CULTUR: Revista de Cultura e Turismo, 2018, Vol. 12, N° 2, p.60-87.
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GARCÍA, B. Los mercados de abastos y su comercialización como producto de turismo de ex periencias. El caso de Madrid. Cuadernos de Turismo, 2017, N° 39, p. 167-189. doi: https://doi.org/10.6018/turismo.39.290491.
GYIMÓTHY, S. & MYKLETUN, R.J. Scary food: Commodifying culinary heritage as meal adventures in tourism. Journal of Vacation Marketing, 2009, Vol. 15, N° 3, p. 259-273. doi: https://doi.org/10.1177/1356766709104271.
HAI NGUYEN, T.H. & CHEUNG, C. Toward an Understanding of Tourists' Authentic Heritage Expe- riences: Evidence from Hong Kong. Journal of Travel and Tourism Marketing, 2016, Vol. 33, N° 7, p. 999-1010. doi: https://doi.org/10.1080/10548408.2015.1075460.
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HALL, C.M. & GOSSLING, S. Food Tourism and Regional Development: Networks, products and trajectories. Abingdon: Routledge, 2016.
HALL, C.M. & SHARPLES, E. The consumption of experiences or the experience of consumption?: An introduction to the tourism of taste. En: HALL, C.M., SHARPLES, E., MITCHELL, R., MACIONIS, N. y CAMBOURNE, B. (editores). Food tourism around the world: Development, management and markets. Oxford: Butterworth Heinemann, 2003, p. 1-24.
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HJALAGER, A.M., JOHANSEN, P.H. & RASMUSSEN, B. Informing regional food innovation through lead user experiments: The case of blue mussels. British Food Journal, 2015, Vol. 117, N° 11, p. 2706- 2723. doi: https://doi.org/10.1108/BFJ-03-2015-0098.
HJALAGER, A.M. & RICHARDS, G. Tourism and gastronomy. Londres: Routledge, 2002.
HOSTELTUR. La Costa Daurada prevé una temporada turística similar a la del año pasado, 2019, disponible en La Costa Daurada prevé una temporada turística similar a la del año pasado, 2019, disponible en https://www.hosteltur.com/comunidad/nota/019264_la-costa-daurada-preve-una-temporada-turistica-similar-a-la-del-ano-pasado.html [fecha de consulta: Noviembre 3, 2019].
JALIS, M.H., CHE, D. & MARKWELL, K. Utilising local cuisine to market Malaysia as a tourist deStination. Procedia - Social and Behavioral Sciences, 2014, N° 144, p. 102-110. doi: https://doi.org/10.1016/j.sbspro.2014.07.278.
KIVELA, J. & CROTTS, J.C. Tourism and gastronomy: gastronomy's influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 2006, Vol. 30, N° 3, p. 354-377. doi: https://doi.org/10.1177/1096348006286797.
LEAL, M.P. Turismo gastronómico: impulsor del comercio de proximidad. Barcelona: Editorial UOC, 2015.
LEE, A.H.J., WALL, G. & KOVACS, J.F. Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of Rural Studies, 2015, N° 39, p.133-144. doi: https://doi.org/10.10167j.jrurstud.2015.05.001.
MASCARENHAS, R.G. & GANDARA, J.M. Producción y transformación territorial. La gastronomía como atractivo turístico. Estudios y perspectivas en turismo, 2010, Vol. 19, N° 5, p. 776-791.
MEDINA, F.X. Mercados urbanos en Europa: Patrimonio y promoción turística. En: ÁLVAREZ, M. & MEDINA, F.X. (editores). Identidades en el plato. El patrimonio cultural alimentario entre Europa y América. Barcelona: Icaria, 2008, p. 207-220.
MEDINA, F.X. & ÁLVAREZ, M. El lloc per on passa la vida... Els mercats i les demandes urbanes contemporánies (Barcelona-Buenos Aires). Revista d'Etnologia de Cataluña, 2007, N° 31, p. 59-69.
MILLÁN, G. & AGUDO, E.M. El turismo gastronómico y las Denominaciones de origen en el sur de España: Oleoturismo. Un estudio de caso 2010. PASOS Revista de Turismo y Patrimonio Cultural, 2010, Vol. 8, N° 1, p. 91-112. doi: https://doi.org/10.251457j.pasos.2010.08.008.
MILLÁN, G. & MORALES, E. Denominaciones de origen protegidas (DOP) y turismo gastronómico: una relación simbiótica en Andalucía. Gran Tour, 2012, N° 6, p. 101-121.
POLLAN, M. In Defense of Food: an Eater's Manifesto. Nueva York: The Penguin Press, 2008.
QUAN, S. & WANG, N. Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 2004, Vol. 25, N° 3, p. 297-305. doi: https://doi.org/10.1016/S0261-5177(03)00130-4.
SCARPATO, R. Gastronomy as a tourist product: The perspective of gastronomy studies. En: HJA-LAGER, A.M. & RICHARDS, G. (editores). Tourism and gastronomy. Londres: Routledge, 2002, p. 51-70.
SIMS, R. Food, place and authenticity: Local food and the sustainable tourism expe rience. Journal of Sustainable Tourism, 2009, Vol. 17, N° 3, p. 321-336. doi: https://doi.org/10.1080/09669580802359293.
SLOAN, P., LEGRAND, W. & HINDLEY, C. The Routledge Handbook of Sustainable Food and Gastro nomy. Abingdon: Routledge, 2015.
SUÁREZ, J.E., HUARACA, L.E. & PALADINES, G.V. Desarrollo turístico de los mercados municipales en centros históricos. Mercado San Francisco. Quito-Ecuador. Revista Publicando, 2017, Vol. 4, N° 11, p. 331-339.
TELFER, D.J. & HASHIMOTO, A. Food Tourism in the Niagara Region: The Development of a Nouvelle Cuisine. En: HALL, C.M., SHARPLES, E., MITCHELL, R., MACIONIS, N. & CAMBOURNE, B. (edito res), Food tourism around the world: Development, management and markets. Oxford: Butterworth Heinemann, 2003, p. 158-177.
TIMOTHY, D. Heritage Cuisines: Traditions, identities and tourism. Abingdon: Routledge, 2016.
TRESSERRAS, J.J. & MEDINA, F.X. Patrimonio gastronómico y turismo cultural en el Mediterráneo. Barcelona: Ibertur, 2007.
UNESCO. La dieta mediterránea, 2013, disponible en La dieta mediterránea, 2013, disponible en https://ich.unesco.org/es/RL/la-dieta-mediterranea-00884 [fecha de consulta: Noviembre 9, 2019].
YEOMAN, Y., MCMAHON-BEATTIE, U., FIELDS, K., ALBRECHT, J.N. & MEETHAN, K. The future of food tourism: Foodies, experiences, visions and political capital. Bristol: Channel View Publications, 2015.
BESSIÉRE, J. Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 1998, Vol. 38, N° 1, p. 21-34. doi: https://doi.org/10.1111/1467-9523.00061.
BESSIÉRE, J. The role of rural gastronomy in tourism. En: ROBERTS, L. y HALL, D. (editores). Rural Tourism and Recreation: Principles to Practice. Wallingford: CABI International, 2001, p.115-118.
BESSIÉRE, J. & TIBÉRE, L. Traditional food and tourism: French tourist experience and food herita ge in rural spaces. Journal of Science of Food and Agriculture, 2013, Vol. 93, N° 14, p. 3420-3425. doi: https://doi.org/10.1002/jsfa.6284.
BIGNÉ, E. Las respuestas del turista ante la imagen del lugar de origen del producto. En: FLAVIAN, C. & FANDOS, C. (coordinadores). Turismo gastronómico: Estrategias de marketing y experiencias de éxito. Zaragoza: Prensas Universitarias, 2011, p. 51-68.
BJORK, P. & KAUPPINEN-RÁISÁNEN, H. Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 2016, Vol. 28, N° 1, p. 177-194. doi: https://doi.org/10.1108/IJCHM-05-2014-0214.
BRITTON, S. Tourism, capital and place: Towards a critical geography of tourism. Environment and Planning D: Society and Space, 1991, N° 9, p. 457-478. doi: https://doi.org/10.1068/d090451.
BYRKJEFLOT, H., PEDERSEN, J.S. & SVEJENOVA, S. From label to practice: The process of creating new nordic cuisine. Journal of Culinary Science & Technology, 2013, Vol. 11, N° 1, p. 36-55. doi: https://doi.org/10.1080/15428052.2013.754296.
CÁNOVES, G., VILLARINO, M., PRIESTLEY, G.K. & BLANCO, A. Rural tourism in Spain: An analysis of recent evolution. Geoforum, 2004, N° 35, p. 755-769.
COLES, B. & CRANG, P. Placing Alternative Consumption: Commodity Fetishism in Borough Fine Foods Market, London. En: LEWIS, T. & POTTER, E. (editores). Ethical Consumption. A Critical Introduction. Nueva York: Routledge, 2011, p. 87-102.
CONTRERAS, J. Mercados del Mediterráneo. En: CONTRERAS, J. (director). Mercados del Medite rráneo. Barcelona: Lundwerg, 2004.
CRESPÍ, M. & DOMÍNGUEZ, M. Urban strategies in tourist places. Cases of Madrid and Barcelona. Rotur, Revista de Ocio y Turismo, 2013, N° 6, p.13-33.
CRESPÍ, M. & DOMÍNGUEZ, M. Los mercados de abastos y las ciudades turísticas. PASOS Revista de Turismo y Patrimonio Cultural, 2015, Vol. 14, N° 2, p. 401-416. doi: https://doi.org/10.25145/j.pasos.2016.14.026.
FUSTÉ FORNÉ, F. El turisme gastronomic: autenticitat i desenvolupament local en zones rurals. Documents d'Análisi Geográfica, 2015, Vol. 61, N° 2, p. 289-304. doi: https://doi.org/10.5565/rev/dag.218.
FUSTÉ FORNÉ, F. Los paisajes de la cultura: la gastronomía y el patrimonio culinario. Dixit, 2016, N° 24, p. 4-16.
FUSTÉ FORNÉ, F. Alimentación y turismo: potencialidades de la elaboración de queso en España. CULTUR: Revista de Cultura e Turismo, 2018, Vol. 12, N° 2, p.60-87.
FUSTÉ FORNÉ, F. & BERNO, T. Food Tourism in New Zealand: Canterbury's Foodscapes. Jour nal of Gastronomy and Tourism, 2016, N° 2, p. 71-86. doi: https://doi.org/10.3727/21692971 6X14720551277763.
GARCÍA, B. Los mercados de abastos y su comercialización como producto de turismo de ex periencias. El caso de Madrid. Cuadernos de Turismo, 2017, N° 39, p. 167-189. doi: https://doi.org/10.6018/turismo.39.290491.
GYIMÓTHY, S. & MYKLETUN, R.J. Scary food: Commodifying culinary heritage as meal adventures in tourism. Journal of Vacation Marketing, 2009, Vol. 15, N° 3, p. 259-273. doi: https://doi.org/10.1177/1356766709104271.
HAI NGUYEN, T.H. & CHEUNG, C. Toward an Understanding of Tourists' Authentic Heritage Expe- riences: Evidence from Hong Kong. Journal of Travel and Tourism Marketing, 2016, Vol. 33, N° 7, p. 999-1010. doi: https://doi.org/10.1080/10548408.2015.1075460.
HALL, C.M. Heirloom products in heritage places: Farmers markets, local food, and food diversity. En: TIMOTHY, D. (editor). Heritage Cuisines: Traditions, identities and tourism. Abingdon: Routledge, 2016, p. 88-103.
HALL, C.M. & GOSSLING, S. Food Tourism and Regional Development: Networks, products and trajectories. Abingdon: Routledge, 2016.
HALL, C.M. & SHARPLES, E. The consumption of experiences or the experience of consumption?: An introduction to the tourism of taste. En: HALL, C.M., SHARPLES, E., MITCHELL, R., MACIONIS, N. y CAMBOURNE, B. (editores). Food tourism around the world: Development, management and markets. Oxford: Butterworth Heinemann, 2003, p. 1-24.
HENDERSON, J.C. Food tourism reviewed. British Food Journal, 2009, Vol. 111, N° 4, p. 317-326. doi: https://doi.org/10.1108/00070700910951470.
HJALAGER, A.M., JOHANSEN, P.H. & RASMUSSEN, B. Informing regional food innovation through lead user experiments: The case of blue mussels. British Food Journal, 2015, Vol. 117, N° 11, p. 2706- 2723. doi: https://doi.org/10.1108/BFJ-03-2015-0098.
HJALAGER, A.M. & RICHARDS, G. Tourism and gastronomy. Londres: Routledge, 2002.
HOSTELTUR. La Costa Daurada prevé una temporada turística similar a la del año pasado, 2019, disponible en La Costa Daurada prevé una temporada turística similar a la del año pasado, 2019, disponible en https://www.hosteltur.com/comunidad/nota/019264_la-costa-daurada-preve-una-temporada-turistica-similar-a-la-del-ano-pasado.html [fecha de consulta: Noviembre 3, 2019].
JALIS, M.H., CHE, D. & MARKWELL, K. Utilising local cuisine to market Malaysia as a tourist deStination. Procedia - Social and Behavioral Sciences, 2014, N° 144, p. 102-110. doi: https://doi.org/10.1016/j.sbspro.2014.07.278.
KIVELA, J. & CROTTS, J.C. Tourism and gastronomy: gastronomy's influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 2006, Vol. 30, N° 3, p. 354-377. doi: https://doi.org/10.1177/1096348006286797.
LEAL, M.P. Turismo gastronómico: impulsor del comercio de proximidad. Barcelona: Editorial UOC, 2015.
LEE, A.H.J., WALL, G. & KOVACS, J.F. Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of Rural Studies, 2015, N° 39, p.133-144. doi: https://doi.org/10.10167j.jrurstud.2015.05.001.
MASCARENHAS, R.G. & GANDARA, J.M. Producción y transformación territorial. La gastronomía como atractivo turístico. Estudios y perspectivas en turismo, 2010, Vol. 19, N° 5, p. 776-791.
MEDINA, F.X. Mercados urbanos en Europa: Patrimonio y promoción turística. En: ÁLVAREZ, M. & MEDINA, F.X. (editores). Identidades en el plato. El patrimonio cultural alimentario entre Europa y América. Barcelona: Icaria, 2008, p. 207-220.
MEDINA, F.X. & ÁLVAREZ, M. El lloc per on passa la vida... Els mercats i les demandes urbanes contemporánies (Barcelona-Buenos Aires). Revista d'Etnologia de Cataluña, 2007, N° 31, p. 59-69.
MILLÁN, G. & AGUDO, E.M. El turismo gastronómico y las Denominaciones de origen en el sur de España: Oleoturismo. Un estudio de caso 2010. PASOS Revista de Turismo y Patrimonio Cultural, 2010, Vol. 8, N° 1, p. 91-112. doi: https://doi.org/10.251457j.pasos.2010.08.008.
MILLÁN, G. & MORALES, E. Denominaciones de origen protegidas (DOP) y turismo gastronómico: una relación simbiótica en Andalucía. Gran Tour, 2012, N° 6, p. 101-121.
POLLAN, M. In Defense of Food: an Eater's Manifesto. Nueva York: The Penguin Press, 2008.
QUAN, S. & WANG, N. Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 2004, Vol. 25, N° 3, p. 297-305. doi: https://doi.org/10.1016/S0261-5177(03)00130-4.
SCARPATO, R. Gastronomy as a tourist product: The perspective of gastronomy studies. En: HJA-LAGER, A.M. & RICHARDS, G. (editores). Tourism and gastronomy. Londres: Routledge, 2002, p. 51-70.
SIMS, R. Food, place and authenticity: Local food and the sustainable tourism expe rience. Journal of Sustainable Tourism, 2009, Vol. 17, N° 3, p. 321-336. doi: https://doi.org/10.1080/09669580802359293.
SLOAN, P., LEGRAND, W. & HINDLEY, C. The Routledge Handbook of Sustainable Food and Gastro nomy. Abingdon: Routledge, 2015.
SUÁREZ, J.E., HUARACA, L.E. & PALADINES, G.V. Desarrollo turístico de los mercados municipales en centros históricos. Mercado San Francisco. Quito-Ecuador. Revista Publicando, 2017, Vol. 4, N° 11, p. 331-339.
TELFER, D.J. & HASHIMOTO, A. Food Tourism in the Niagara Region: The Development of a Nouvelle Cuisine. En: HALL, C.M., SHARPLES, E., MITCHELL, R., MACIONIS, N. & CAMBOURNE, B. (edito res), Food tourism around the world: Development, management and markets. Oxford: Butterworth Heinemann, 2003, p. 158-177.
TIMOTHY, D. Heritage Cuisines: Traditions, identities and tourism. Abingdon: Routledge, 2016.
TRESSERRAS, J.J. & MEDINA, F.X. Patrimonio gastronómico y turismo cultural en el Mediterráneo. Barcelona: Ibertur, 2007.
UNESCO. La dieta mediterránea, 2013, disponible en La dieta mediterránea, 2013, disponible en https://ich.unesco.org/es/RL/la-dieta-mediterranea-00884 [fecha de consulta: Noviembre 9, 2019].
YEOMAN, Y., MCMAHON-BEATTIE, U., FIELDS, K., ALBRECHT, J.N. & MEETHAN, K. The future of food tourism: Foodies, experiences, visions and political capital. Bristol: Channel View Publications, 2015.
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2020-09-01
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Fusté Forné, F. ., Medina, F. X. ., & i Cerdan, L. M. (2020). La Proximidad de los Productos Alimentarios: Turismo Gastronómico y Mercados de Abastos en la Costa Daurada (Cataluña, España) . Revista De Geografía Norte Grande, (76), 213–231. Retrieved from https://pensamientoeducativo.uc.cl/index.php/RGNG/article/view/22131
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